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- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles Wickstrom Plainville, Connecticut
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- Eggs with Tomatoes
- (Uova al Piatto con Pomodori)
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Ingredients:
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- 2 teaspoons extra virgin olive oil, plus extra for brushing
4 large tomatoes
Pinch of dried oregano
4 eggs
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
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- Directions:
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- Preheat oven to 180°C (350°F) Gas Mark 4.
Brush an ovenproof dish with olive oil.
Cut the tops oft the tomatoes and scoop out the seeds and some of the flesh.
Sprinkle the insides with a little salt and place upside down on kitchen paper for 10 minutes to drain.
Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them.
Place the tomatoes in the prepared dish and bake for 20 minutes.
Remove the dish from the oven, break an egg into each tomato, return the dish to the oven and bake for a further 5 minutes.
Garnish with parsley and serve. Serves 4.
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